The journal publishes the following types of articles: Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy).
⚡ Speed vs Prestige
How does this journal balance review speed with impact level?
15
weeks to review
Average · median is 15 wks
Q3
SJR Rank
Top 75% in field
General Information
Country / RegionCzech Republic
Primary LanguageEnglish
1st Year Published1998
FrequencySix times a year
StatusActive (last: 2025)
Total Publications1,798
Publisher OrgCzech Academy of Agricultural Sciences
Based on the Think.Check.Submit framework by DOAJ, COPE & OASPA. All data from verified open sources.
Publication & Citation Trend
Articles published
Times cited
2019
2020
2021
2022
2023
2024
2025
2026
Source: OpenAlex · Note: citations accumulate over time so older years appear higher
SJR Quartile by Discipline
Scimago ranks this journal separately in each subject category — its quartile can differ by discipline.
Food ScienceQ3
Subject Classification
Web of Science Categories
Food Science & Technology
Scopus Categories
Food Science
Research Topics (OpenAlex)
Phytochemicals and Antioxidant ActivitiesMeat and Animal Product QualityFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented FoodsFermentation and Sensory AnalysisProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsEssential Oils and Antimicrobial ActivityListeria monocytogenes in Food Safety